Ron’s Sweet and Spicy Brown Beans

When Ron invented this recipe, I wrote it down. It’s since become a family favorite! I like to use a red onion for color, but a plain-jane cooking onion does equally well.

Ron’s Sweet and Spicy Brown Beans:

2 tbsp. (30 mL) olive oil

1/2 medium onion, chopped 

into 1/2-in. (1.3 cm) chunks

1/4 c. (60 mL) combined chopped red and yellow bell peppers (“capsicums”), diced small

One or 2 chorizo sausages, sliced into thirds (See Note)

Two 14-oz. (398 mL) cans brown beans, undrained

1 medium tomato, in 1-in. (2.54 cm) chunks (optional)

2 tbsp. (30 mL) molasses

2 tbsp. (30 mL) chili powder, or to taste

1 tsp. (5 mL) chili flakes, or to taste

1 tsp. (5 mL) dried basil

1/2 tsp. (2,5 cm) coarse black pepper

2 -to-3 tbsp. (30-to-45 mL) demerara sugar 

In large pot, heat oil on medium-high. Add peppers and onion. Sauté 2 min., stirring constantly. Add chopped sausages, cooking until golden and no pink remains. Stir in remaining ingredients, bringing just to the boil before reducing heat to low. Simmer, covered, 15 min. Garnish with fresh chives or other favorite greens. Yields 4 servings.

Note: No chorizo? Use 6 breakfast sausages, sliced into thirds. 

Heat oil in large skillet. 

Add prepared onions and peppers ... 

Sauté 2 min. on medium-high.

Add sausages, beans, tomato, and molasses.

Add seasonings and chili powder, combining well.

Simmer 15 min. Grab the cutlery! This is great!

Note: If you prefer your beans on the sweet side, try Cowboy Beans ... The kids will love ’em, too!